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Smoky Four Cheese Macaroni Bake

Reviewed: Nov. 17, 2013
I made this last night, didn't have Parmesan so I substituted Swiss, also didn't have liquid smoke so I used some McCormick BBQ seasoning. I did use some more milk during the rue process, maybe a cup. It turned out great! Probably the best I have ever made and I've made some darn good Mac n cheese. I also added some cayenne for just the right amount of kick. I think the ones that are saying it's too dry don't realize they are dumping a whole box of noodles and the boxes are usually 16ounces not the 12 recommended
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